Low FODMAP Potato Salad

Low FODMAP Serving Size Info: Makes about 8 cups; about 16 servings (about 1/2 cup each)
Makes: 16 servings

INGREDIENTS

• 2 pounds small red or white-skinned potatoes, washed and cut into large bite-sized pieces
• 2 tablespoons apple cider or white vinegar
• 1/3 cup finely chopped scallions, green parts only
• 3 large eggs, hard-boiled & peeled
• 2 medium stalks celery, finely chopped
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• Paprika

 
PREPARATION

1. Place the potatoes in a large pot and cover with water. Bring to a simmer and cook until tender, about 10 to 12 minutes. Drain and place in a large mixing bowl. Sprinkle with vinegar, folding together, then allow to cool.
2. Add scallions, eggs and celery to the bowl. Fold in mayonnaise, mustard, celery seed, salt and black pepper to taste into the salad. Garnish with paprika right before serving if desired.

 
TIPS

• You can peel the potatoes if you like.
  
• Make sure the mayonnaise or miracle whip you use does not contain garlic or onion powder.